Buca di Beppo

In 1993, the basement of a Minneapolis apartment building was transformed into an Italian restaurant, becoming the first Buca di Beppo. The owners soon found themselves riding a wave of popularity and marinara sauce as they opened new restaurants across the nation. Today, the eatery occupies 97 locations nationwide, from San Francisco to Times Square.

At each location, chefs maintain the northern and southern Italian flavors that made the original so popular, with a few American twists. Then they serve it up in massive, family-style portions, making Buca di Beppo a favorite place for hungry families and groups of friends.
For starters, the chefs bake up batches of Cheesy Bread Florentine, a colorful combo of spinach, roma tomatoes, and garlic sprinkled over Italian bread and sealed in place with fresh, melted cheeses. Entrées are prepared with an eye toward quality and quantity, both of size and selection, complete with Veal Parm